MEXICAN CHICKEN SKILLET
MEXICAN CHICKEN SKILLET
4-6 boneless, skinless chicken breasts, cut in 1/4" strips
1 TB olive oil
3 cloves garlic, minced
1 bag frozen bell pepper and onion mix (or one sliced bell pepper and 1 sliced onion)
1 C. bottled mild salsa
1 C. shredded Colby/Jack Cheese
8 - 10 inch whole grain tortillas
Over medium heat in a cast iron skillet, start cooking the chicken strips in the olive oil. When the
chicken is about half-way cooked (5 minutes) add the garlic. Cook a few more minutes and add
bell pepper mixture, stir, and cover to get flavors mixed. When the chicken is done, be careful to
not overcook. Drain chicken through a colander. Return the chicken mixture to the skillet and over
low heat, add the salsa and stir, sprinkle the cheese evenly over the mixture, cover the pan, and
simmer until the cheese is melted, about 3 minutes.
Serve with warmed tortillas or hot brown rice. Add sour cream at the table for condiment.
